Spicy Sriracha Deviled Eggs
These sriracha deviled eggs are a spicy twist on a beloved classic. The fiery red chili sauce blends beautifully with mayonnaise and egg yolk, and not only adds a piquant sweetness to the egg, but colors the mixture into a delicious pumpkin-orange hue.
Spicy Sriracha Deviled Eggs
- 6 Large Vital Farms Pasture-Raised Eggs
- Place 6 whole eggs into a pot. Fill pot generously with cold water. Leave an inch of cold water above the top of the eggs. Set heat to high, to bring the water to a boil. While waiting for the water to boil, gently stir the eggs in the pot in a clockwise direction for about a minute or so. Then, change direction and start slowly stirring the eggs counter-clockwise. Alternate the stirring direction every 2 minutes or so. Stirring the eggs helps center the yolk. Once the water begins to simmer, add about a teaspoon of baking soda to the water, which helps make the finished hard-boiled egg easier to peel.
- Once the water reaches a full boil, lower the heat to a low simmer and time the eggs for 3 minutes. Continue stirring the eggs around, alternating direction every other minute as before.
- Once 3 minutes has lapsed, cover the pot and remove from heat. Let eggs sit in the covered pot for 7 minutes.
- While the eggs are sitting in the pot, prepare a large bowl and fill with ice and cold water.
- After 7 minutes, remove the cover and carefully transfer eggs to bowl with ice-cold water. Let eggs sit for about 5 minutes in the water to cool.
- Remove eggs from cold water. Peel eggs by gently cracking the shell on a solid surface, turning the egg in different directions to ensure all parts of the egg are cracked. Carefully remove the shell of each egg and set aside.
- Take one egg and separate egg yolk from the white. Place egg yolk in a clean mixing bowl.
- Add dijon mustard, apple cider vinegar, sriracha sauce, salt and pepper to bowl and gently whisk into the egg yolk.
- Introduce a thin, steady stream of oil into the mixing bowl and whisk it into the egg yolk mixture. Once you've added about two teaspoons of oil, stop adding the oil and continue whisking until the mixture thickens and starts forming an emulsion.
- Whisk in another two teaspoons of oil into the mixture (as a thin, steady stream like before) and keep whisking. Repeat adding oil and whisking until the mayonnaise forms a full emulsion and set aside.
- Take a paring knife and cut each hard boiled egg in half, lengthwise.
- Remove yolks from each half of egg white and place into a clean mixing bowl. Take a fork and smash the yolks into soft crumbles.
- Add a couple teaspoons of sriracha mayonnaise to the yolks and blend together with a silicone spatula. Add more mayonnaise as necessary, until the mixture resembles a fluffy and creamy paste. Add sriracha to taste, and to color the yolk mixture.
- Take a star shaped piping tip and attach to a pastry bag. Place finished yolk mixture into the pastry bag and squeeze downward towards the tip.
- Pipe yolk mixture into egg whites. Add your favorite garnishes (Our favorites: smoked paprika, chives, bacon...whatever you like!)